How To make Breakfast Focaccia
1 Frozen bread dough loaf*
3 Plums,firm-ripe,large
3 c Apple slices,thin
1 1/2 tb Butter or margarine,melted
3 tb Sugar**
1 t Cinnamon,ground**
* - white bread dough, thawed ** - mix these two together ?????????????????? ?????? 1. Place dough in a lightly oiled 10x15" pan. Stretch
and press to fill pan evenly. (If dough is too elastic to stay in place, let rest a few minutes, then press.) Cover dough lightly with plastic wrap and let stand until puffy, about 45 minutes. 2. Meanwhile, pit plums and cut into 1/4"-thick
slices. Brush puffy dough with 1 tablespoon butter. Arrange plum slices, without overlapping, on dough. Brush fruit with remaining butter and sprinkle evenly with sugar-cinnamon mixture. 3. Bake focaccia on the bottom rack in a 350'F. oven
until well browned on edges and bottom (lift gently with a spatula to check), about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight, and hold at room temperature up until next day. Reheat, uncovered, in a 350'F. oven until warm to tough, 5-10 minutes.)
How To make Breakfast Focaccia's Videos
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Easy Bacon and Egg Breakfast Focaccia | One Pot Chef
Easy Bacon and Egg Breakfast Focaccia is a quick and simple dish, perfect for Sunday breakfast or brunch. A simple dough base is topped with sauce, bacon, tomatoes, cheese and eggs, then baked until golden and risen. No yeast and no waiting for dough to rise, this easy recipe is the work of minutes - give it a go!
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
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INGREDIENT LIST:
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2 Cups of Self Raising Flour (plus a little extra)
Pinch of Salt
1 1/4 Cups of Plain (Unflavoured) Natural Yoghurt
1 Cup of Grated Cheese (I used Mozzarella)
2 Tablespoons of Sun Dried Tomato Pesto Sauce (or any sauce you like!)
125g of Diced Bacon Pieces
Cherry Tomatoes (Halved)
6 Eggs
Preparation Time: About 15 minutes
Cooking Time: About 15 minutes
SERVES 6
All measurements and temperatures are in Australian Metric.
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Music Track:
“Bright Wish”
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Homemade Focaccia Bread | Italian Bread Recipe | Divine Taste With Anushruti
Learn how to make Focaccia Bread , easy to make flat Italian bread recipe by Anushruti only on Rajshri Food!
Making a bread is a tough job! If you think so then Chef Anushruti will break your myth by making the best Italian bread in most easy and instant way. So watch the recipe and learn to make the best focaccia bread, and get surprised and surprise everyone else by serving those amazing and soft focaccia bread
Ingredients:
For preparing the yeast
- 330 ml (1 1/3 cup) milk
- 1 tsp granulated sugar
- 1 3/4 tsp instant yeast
For the bread dough:
- 460 gm (3 1/4 cups flour)
- 2 tsp salt
- 2 tbsp olive oil
For the topping:
- 60 ml (1/4 cup) olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp dried rosemary
- 1/4 tsp asafetida
Method:
- Heat the milk and turn off the flame. Stir in the sugar into the hot milk. When the milk is lukewarm sprinkle the yeast and allow to rest for ten minutes.
-Into the bowl of a stand mixer or a food processor add flour and salt and mix well. Stir in the oil and yeast mixture. Use the paddle attachment, if using a stand mixer and mix until the dough comes together.
- Then use the dough hook and knead for four to five minutes. If using the food processor use the steel attachment and there is no need to change the attachments in between. Alternatively mix by hand and use the base of your palms to knead into a smooth pliable dough on a work surface or a clean kitchen counter.
-Roll the dough into a rough rectangle using a little maize or corn flour. Carefully transfer the rolled dough into a greased 9” by 12” baking tray. Spread and shape the dough to fit into the tin. (You could refrigerate the dough at this stage if you plan to make it later.)
-Allow to rest in a warm place for 1 1/2 to 2 hrs until the dough raises and doubles in size. It could take a little longer if the weather is very cold.
-Once you put the dough to rest, you can prepare the topping. In a small wok or saucepan, heat the oil. Stir in the asafetida and the herbs and turn off the heat. Allow the flavours to seep into the oil by allowing it to rest for half an hour to an hour or longer if possible.
-After the dough is raised and doubled in size, make equally spaced indentations with your thumb or forefinger. Pour the herb topping evenly over the top. This may seem like a lot of oil in the beginning, dont panic as this is what will create the perfect crust and give you perfectly seasoned bread.
-Bake in a pre heated oven at 200 C/400 F for twenty minutes. Every oven is different so watch carefully and make sure your bread is not overly browned.
P.S. The oil continues to seep into the bread even after it is out of the oven. Allow it to rest for 5 to 10 minutes and then be prepared for one of the most exotic bread experiences of your life.
Host: Anushruti Rk
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Breakfast Focaccia | Cooking | Tasting Table
Soft-baked eggs, savory sausage, bacon, cheddar, sprinkles of roasted red pepper and fresh-baked homemade bread. Basically everything you want in a breakfast, if you ask us. Our breakfast focaccia recipe not only has all your breakfast favorites, but it's also all made on one sheet pan for a one-stop (breakfast) shop. Get the recipe at: tastingtable.com/breakfastfocaccia.
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Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
Anyone can make this focaccia
I'm serious, anyone can make it! Once you make your own focaccia, there’s no turning back ????
Serve it with bread dipping oil to make it even better!
The full written recipe for both the focaccia and bread oil are on my website lovelies, the links are below.
FOCACCIA Recipe:
BREAD OIL Recipe:
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#focaccia #bread #breadmaking #nokneadfocaccia #bread #italian #italy #italianfood #breaddippingoil #breadoil #plantbased #vegan #easyrecipes #holidays #christmas